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Hi all, was going through some of my cookbooks looking for new dinner ideas. Came across the Coconut Lime Rice with Red Beans in my Thug Kitchen cookbook. Sounds like a great side that will go well with fish, the problem is I'm unsure on the fish and or seasoning to use. My "go to" is Mahi Mahi with blackened seasoning but I'm not feeling it with this side.
Suggestions on the fish and seasoning you'd serve with this side? The recipe is here (https://www.bigoven.com/recipe/thug-...-mango/2214757). I'm figuring the forward flavors will be the creaminess of the coconut milk and then the mango. I'm thinking some tropical or Thai seasoning or preparation? These two styles are not in my repertoire so I wouldn't know where to start.
I am on vacation in Florida so I cannot access my cookbooks but I recall a recipe for Mahi Mahi wrapped in banana leaves with lime and chilis then steamed that ought to fit right in with the rice and beans recipe.
I think it was in a cookbook I got at Tommy Bahama but I'll bet you can google one up!!
Hi all, was going through some of my cookbooks looking for new dinner ideas. Came across the Coconut Lime Rice with Red Beans in my Thug Kitchen cookbook. Sounds like a great side that will go well with fish, the problem is I'm unsure on the fish and or seasoning to use. My "go to" is Mahi Mahi with blackened seasoning but I'm not feeling it with this side.
Suggestions on the fish and seasoning you'd serve with this side? The recipe is here (https://www.bigoven.com/recipe/thug-...-mango/2214757). I'm figuring the forward flavors will be the creaminess of the coconut milk and then the mango. I'm thinking some tropical or Thai seasoning or preparation? These two styles are not in my repertoire so I wouldn't know where to start.
Thanks in advance!
I've never heard anyone else mention that they had a Thug Kitchen cookbook. Excellent cookbook with good recipes and a laugh every time I open it.
When I'm grilling fish my go-to method is a simple marinade in Good Seasons Italian salad dressing before grilling and then drizzling the left over marinade over the coals (I use charcoal, not gas) to get a little extra smoky flavor. I serve with chili crisps and/or pepper jelly.
Maybe a Thai curry. They tend to be lighter than Indian curries and are coconut milk based like your rice recipe.
ETA: I remember making pan fried fish with a recipe very similar to this one. I think it would be wonderful with that rice. Advice: if you can't get or don't like thai basil, leave it out. Don't replace it with regular/ Italian basil. https://www.thespruceeats.com/thai-p...d-fish-3217582
(PS I would very leaving the beans out of the rice. I just don't get why they are there.)
Last edited by Jkgourmet; 02-12-2023 at 10:22 AM..
@Jkgourmet - agree regarding the beans but the cookbook is generally geared towards incorporating more vegetables in the diet. I figure beans being practically flavorless won't add or take away any flavor but will give a good boost of fiber.
If you want to try Thai curry flavors, Mae Ploy Thai curry paste is an easy shortcut. The Thai spices are very flavorful, with a bit of heat, but not burn-out-your-tastebuds hot.
I made a big pot of Thai curry yesterday for a superbowl party; there was almost nothing left at the end, even though there was a ton of other food.
super easy: bloom the spices in the paste by frying in a little oil. Add whatever meat and veggies you like (I used chicken and sweet potatoes, then added cooked and drained cabbage at the end). Add coconut milk and simmer (crockpot!) until everything is cooked. Serve over rice; I like Thai red rice, a.k.a., cargo rice.
I use Joe's Seasoning from the New Orleans School of Cooking for fish and seafood.
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